Ferment it 72F+ and in hindsight you can skip the 7 and 0 minute additions as this hop is like an 8%AA warrior; REALLY clean with not much else. It may have a slightly citrus flavor to it but hard to tell if it was the yeast strain flavors.

Aged 4 months in bottles.

__________________“I'm not drunk, I'm from Wisconsin.”We have been out drinking your state since 1848!

72 is nothing for 3711 my basement keeps a good 67 F year round. The Tank 7 clone I made (search "bucket 7") was 1.002 going in the secondary and actually finished at 1.001. The second time I made it- it got to 0.998 . Damn tasty too!

3711 is an amazing strain that really does dry the beer out but leave a interesting mouthfeel.
Dan

What did it taste like (besides being award winning)? That is a very low temperature for this strain, it seems like you'd be missing out on desirable esters.

To reply properly I am going to be sort of harsh on my beer critique. Also note this is a SMaSH recipe!

The hops were LACK LUSTER. I used 3 oz of the hops and there was NO flavor or aroma. It is a VERY clean bittering hop and brings nothing detectible to the table other than that. This also means that the beer was overly bitter IMO per the BJCP style guidelines.

The bo pils malt was what saved this beer. It added a nice malty backbone to balance the esters that the yeast strain throws. I thought there was plenty of esters in the beer but again, it may have been out of "style".

It was dry. How dry? I honestly do not know. I did not take a FG.

Overall it was a perfect ester profile balanced with malt flavors, crisp and bitter. It was crystal clear. I have 3 bottles left. If I can find my camera and a bit of time I will take some pics to post back.

__________________“I'm not drunk, I'm from Wisconsin.”We have been out drinking your state since 1848!